Pesto Stuffed Chicken

Ingredients:

1 recipe sorrel pesto
4 skinless bonless chicken breasts
8 teaspoons soft goat cheese (chevre)
1 7 1/2 ounce jar roasted red peppers, drained and chopped
1/2 cup frozen artichoke hearts, thawed and chopped
2 teaspoons snipped fresh oregano or thyme
1 cup firmly packed spinach leaves
1/2 cup firmly packed torn sorrel leaves
1 clove garlic, quartered
1/4 cup Asiago cheese
1 T walnut oil or olive oil
1 T water

Preparation:

In food processor combine spinach leaves, sorrel leaves, garlic, and Asiago cheese. Process with several on/off turns until a paste forms stopping several times to scrape down the sides. Combine oil and water and slowly add to paste with processor running to consistency of soft butter. Reserve 1/4 cup of pesto mixture

Rinse chicken and pat dry. Place on chicken breast between two pieces of plastic wrap. Pound chicken lightly into a 1/2 inch thick rectangle. Remove plastic wrap. Spread breast with 1 Tablespoon of Sorrel pesto and 2 teaspoons of goat cheese. Fold in long sides of chicken and toll up from short end. Secure with toothpicks. Repeat with other chicken breasts

Spray a large skillet and 2 quart baking dish with nonstick coating; set dish aside. Preheat skillet over medium heat. Place the chicken rolls in hot skillet, turning to brown evenly. Transfer browned chicken rolls to prepared baking dish. Back in 375 degF oven for 25 to 30 minutes or until tender and no longer pink.

Meanwhile in a small saucepan combine roasted red peppers, artichokes and oregeno or thyme. Cook and stir over medium heat until heated through. Serve over chicken.